Locally raised, humanely handled beef with no antibiotics or hormones and 100% vegetarian fed on a regenerative ranch. Save up to $3 lb
Fresh, wild-caught fillets that are mild to full and rich in flavor. Save $3 lb
BLACK PEPPER TOFU WITH CHILI CRISP
This delicious stir fry is ready in minutes, and boasts all your favorite local Oregon flavors, like Kuze Fuku & Sons Spicy Onion & Garlic Umami Sauce (Portland) and Chili Royale Chili Crisp (Eugene). Serve over noodles or rice. Also great with shrimp, chicken or pork.
Serves: 4
Difficulty: Easy
Ingredients:
Prep time: 15 minutes
Cook time: 8 minutes
1 lb. local firm tofu (Ota or Surata) ½” cubes
1 c cornstarch
1.5 t salt
2 t black pepper
¼ c safflower oil, divided ½ red onion, sliced in thin strips
1 each red and yellow bell pepper, sliced in thin strips
2 T butter (or sesame oil)
1 T each ginger and garlic, minced
2 T brown sugar or (maple syrup)
2 T HAB Spicy Sweet Soy Sauce (or tamari) ¼ c Kuze Fuku and Sons Spicy Onion and Garlic Umami Sauce
2 green onions, chopped
2 T sesame seeds
1.5 T Chili Royale Chili Crisp (to taste)
¼ c cilantro
2 lb. miki or yakisoba noodles
Steps:
• Toss tofu cubes with cornstarch, salt and pepper.
• Let rest 5 min. and toss again before cooking.
• Cut and measure all ingredients before next step.
• Warm 3 T oil in wok or large sauté pan over medium high until shimmering. Shake off excess cornstarch from tofu and carefully add in single layer to hot sauté pan. Gently toss until lightly browned on all sides, 2 min. Remove from pan.
• Add 1 T oil and butter to same pan. Add onion and bell peppers. Cook over high heat, 1 min. tossing frequently. Add ginger and garlic. Cook 30 sec.
• Add brown sugar, HAB sauce, Kuze Fuku Sauce and tofu back to pan. Toss to coat.
• Serve with hot noodles. Green onion, sesame seeds, Chili Royale Chili Crisp and cilantro to garnish.
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